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Plain Green Pease Soup Without Meat

A simple soup made from boiled green peas, mashed and reconstituted with reserved cooking water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Plain Green Pease Soup Without Meat

Ingredients

Directions

Prepare the peas

  1. Boil the peas in boiling water until tender, then pour off the water and set it aside.

  2. Pound the peas in a mortar until they form a mash.

Make the soup

  1. Combine the mashed peas with the reserved boiling water in a pot and stir well.

  2. Bring the mixture to a boil and let it cook for about 5 minutes.

  3. Strain the soup through a fine sieve or tamis.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Green peas
Provide the main body, flavour and thickening once mashed and strained into the soup.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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